Tuesday, December 24, 2013

I promised two books for your last minute Christmas wish list or shopping list. Here is the second book! And what a book it is.

When Kim at MWW.com (the guys who do PR for Atkins Nutritionals, Inc.) sent me an advance copy of Colette Heimowitz’s latest book, THE NEW ATKINS MADE EASY, and asked for a review—I jumped at the opportunity for a couple of reasons:

Tuesday, December 17, 2013

I'm going to spend the next couple of posts bringing you two very important books that in my opinion, make great Christmas presents--for someone else, or just as importantly, for your personal Christmas wish list!

The first book, NOURISHED, A Cookbook for Health, Weight Loss and Metabolic Balance by Judy Barnes Baker has been an eye-opener. Many of you know I've been low carb for most of 14 years now (more on than off). I love this lifestyle and feel better when I faithfully follow my personalized plan than when I'm eating a SAD (Standard American Diet). I honestly thought I knew all there was to know about low carb. I thought I knew what each macronutrient brought to the table, the good fats, bad fats, the science behind low carb. I thought I could whip out a recipe for whatever we craved, whenever we wanted. I thought I didn't need to know anything else. But boy was I wrong!

Friday, December 13, 2013

I've sorted through and decided to re-post about this gorgeous hunk-o-meat, because Christmas "Roast Beast" is always popular and people always need a full-proof way to cook standing rib roasts (sometimes generically referred to as "prime rib," even though most store-bought rib roasts are far from "prime" status).

This is a pretty exhaustive and complete step-by-step pictorial and description about how you can amaze and astound your dinner guests with very little effort or angst! In fact, if you have 20 minutes, you can whip one up and shove it in the oven and 15-20 minutes per pound later, feast on an elegant, succulent and mind-blowingly delicious beefopalooza.

Wednesday, December 4, 2013

There I said it. That nasty "W" word. Many of you dread it like nobody's beeswax; the bleakness, dreary greys, dirty whites, the unrelenting cold and chill, the shovel after shovel of snow, the ice, the chapped lips and fingers. You get the picture? Forget for a second that in Houston, we see about 2 weeks of winter per year, usually in January. You're probably stuffing your pie hole with tons of comfort food and the slow cooker just may have become a family institution?

Wednesday, November 27, 2013

What to do with leftover Thanksgiving Turkey when you want something different!

Leftover Thanksgiving turkey gets new life with versatileturkey zucchini hash.

What's better than a brand spankin' new post about Thanksgiving leftovers? How's about a "leftover" post from last year talking about a recipe near and dear to my heart!? Wanted to toss this recipe to the top of the pile again because it frankly deserves it!

Gobble Gobble!

Here’s a leftover turkey recipe out of the ordinary. Aren’t you sick of leftover turkey and gravy? Me too!

This easy Turkey Hash makes a killer “breakfast-for-dinner” or “brinner” as our sock monkey boys like to call it after a full day of BFS (Black Friday Shopping). We enjoy eating it with a fried or poached egg on top so the yummy richness of the egg yolk adds to the comfort experience of the meal. Sliced tomatoes are all you need to go with this low carb hash. I promise you won’t even miss the taters!

Saturday, April 20, 2013

I'm working on a post that takes you step-by-step through trimming, portioning and cookin' pork tenderloins -- the other white meat. So I thought I'd share the first and last photos with you to let you in on another sneak peak!

Slices of juicy and fork-tender pork tenderloin roasted and served with smashed cauliflower. What a super meal and perfectly Primal.

It takes about 10 minutes to butcher out a package of pork tenders, but I think you will agree after reading, that it's time well-spent. You get about 12 meals out one package of 2 tenderloins. And at $3.47/pound that's a nutritional bargain!

Saturday, April 13, 2013

I promised you a behind the scenes sneak peek at CarbSmart Magazine (digital version) and by-golly I’m gonna do it! Now, I may be a little tall in the saddle from excitement, cuz I am not only a writer, but the company I freelance for helps produce the magazine. And oh by the way, if you look to the right, I have my affiliate link up where I get a little spiff from iTunes everytime you buy an issue or suscription of CarbSmart Magazine through my site...it helps support Fluffy Chix Cook a little bit, but regardless of that, CarbSmart Magazine is really an amazing team effort and each issue is an interactive compilation of science, lifestyle articles, recipes, health and fitness, and community support and feedback.

Wednesday, April 10, 2013

You might wonder how a green bean could ever be called ugly. Green beans are perfectly beautiful, right? Fresh, velvety, crisp and green with their tiny curled tips just waiting for a quick blanch then a roll in olive oil and a whole busload of slivered garlic…now that is a beautiful, beautiful thought.

But UGB (Ugly Green Beans)? Well folks, this is a recipe many of you already know about, but still stands to be mentioned for the benefit of the unenlightened. You see, I’m tired.

If we are truly what we eat, most Southerners would consist of half fried food and half cream gravy. I’m not lyin’ to you and yes, that includes the “New Southern Cuisine” movement. And part of me deep down in my Southern soul, mourns. And feels shame about that. Yes, I grew up eating those foods. Yes, I love them. And yes, I still have a weight problem today, despite low carbing for 98% of 12 years.

(On the plus side, I have lost around 80lbs and the low carb lifestyle halted a PCOS-driven 8pound per month weight gain cycle I was locked into 12 years ago when I begain this way of eating.)

Yep, Southerners are as a region, some of the portliest people this side of the Mason Dixon. And we have some of the highest rates of diabetes, kidney disease, cancer, heart disease, many “-eases”. Jesus.

So why on earth, am I blogging about bacon gravy then? Yes, that’s bacon gravy in the picture there. Isn’t it a pretty sight? But aren’t I just contributing to the delinquency of Southerners the world-over

Saturday, March 23, 2013

UPDATE!Hi y'all! The affiliate link to the CarbSmart Magazine is here!!! Wooohooo! Click on the magazine's here in this post or look on the right side of the page in the margin for the CarbSmart Magazine and click on it! Please be sure to order your subscribtion today!.........................................................................................

I've been writing for CarbSmart.com for almost a year now. It's a great site, filled with helpful tools for all of us low-carbers. Tools like reviews of low carb products and kitchen gadgets that make our life easier; movie and book reviews of the most important books, movies, tv documentaries, and scientific papers in low carb nutrition. Tools like great recipes and inspirational stories from people who live low carb, just like you and me--and who know how hard it can sometimes become--and how easy, too! Tools like great availability of low carb conveniences like Nevada Manna Chocolate chips (sugar alcohol free chocolate chips) and things like sugar free flavored drops and sugar/flour alternatives).

CarbSmart has been a leader in the low carb community for over 13 years and today we realize the dream of Andrew DiMino, CarbSmart's founder and CEO--to become the

Thursday, March 21, 2013

Well, I’ve told you life here is rather stressful. And yet, I realize I’m not alone. I think you, too, may have just a wee bit oh-the-stress on your plate. Am I right?

So our challenge is this—when we’re too tired (just too damn pooped after a hard day at work, after taking care of your family, after taking care of the house, after possibly being sick…fill in your blank here)…what in they hayull (Texan for WTF) is a sane low carber sposed to do about keeping the carb monster at bay and getting good, healthy food on a plate?